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All Journal International Journal of Community Service Learning Jurnal Pendidikan Tata Boga dan Teknologi Journal of Tropical Food and Agroindustrial Technology Sasambo: Jurnal Abdimas (Journal of Community Service)
Lebdoyono, Rendra
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Physics Social Sciences Other

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Socialization of Food Safety and Halal Certification for Culinary Merchants at Griya Kuliner Bundaran Pacet Handajani, Sri; Astuti, Nugrahani; Nurfatimah, Ratna Palupi; Lukitasari, Febriani; Lebdoyono, Rendra; Bahar, Asrul; Siti Yuliana
International Journal of Community Service Learning Vol. 9 No. 1 (2025): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v9i1.84930

Abstract

This The low level of understanding of culinary merchants in Griya Kuliner Bunderan Pacet (GriaKu) regarding food safety and Halal certification is the main focus of this Community Service Program. This problem has an impact on the quality of products sold and consumer trust in the Halal and safety of food to be consumed. The main objective of this program is to strengthen the understanding of culinary merchants in GriaKu Bunderan Pacet regarding the importance of implementing food safety and halal certification, so that it can help them maintain product quality and provide halal assurance to consumers. The type of research used in this program is qualitative research with a participatory approach. The subjects involved in this study were culinary merchants in GriaKu Bunderan Pacet. The data collection method from this activity includes a series of socializations with an approach involving direct observation, in-depth interviews, and focus group discussions (FGD). This program successfully identified various problems faced by merchants and formulated relevant solutions. The results of this activity showed a significant increase in merchants’ awareness and understanding of the importance of maintaining cleanliness, food safety, and halal certification procedures, how to maintain them. This program is also expected to provide long-term impacts, namely improving the quality of products sold and supporting the sustainability of culinary businesses in the region through responsible practices.
Nutritional and Sensory Evaluation of Yogurt Drinks Based on Pure Milk and Low-Lactose Milk with Probiotic Fermentation: Evaluasi Nutrisi dan Sensoris Minuman Yogurt Berbasis Susu Murni dan Susu Rendah Laktosa dengan Fermentasi Probiotik Lebdoyono, Rendra; Azzahrya, Athaya Bella; Prayitno, Sutrisno Adi
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 01 (2025): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i01.1645

Abstract

Yogurt is a fermented product that is popular and easily accepted by the public because of its benefits and good nutrition. However, the presence of lactose intolerance disorder caused by milk is an obstacle to getting the benefits of yogurt, so it is necessary to develop by using low-lactose milk in yogurt drink products . This research is an experimental study that aims to compare the nutritional content and sensory value of yogurt drink based on whole milk and low-lactose milk with the addition of L. Plantarum Dad 13. pH test, proximate analysis and sensory analysis of yogurt drink were carried out. The results showed that fresh milk yogurt drink samples had a lower final pH compared to samples using low lactose milk (p>0.05). Meanwhile, the low lactose yogurt had a lower sugar content compared to whole milk-based yogurt (p>0.05). Although the content analysis showed insignificant results, yogurt drink with the addition of L. plantarum Dad-13 showed good nutritional content compared to whole milk yogurt. Sensory test showed that probiotic yogurt drink tended to be preferred due to its flavor and higher acceptance level compared to whole milk yogurt.
Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour: Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus Putri, Rianti Nadila Susana; Astuti, Nugrahani; Widagdo, Andika Kuncoro; Purwidiani, Niken; Lebdoyono, Rendra
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 02 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i02.1652

Abstract

This study aims to determine the effect of pretreatment, temperature, and drying time on the organoleptic properties of tempeh gembus flour. Tempe gembus is a fermented product derived from tofu waste with high protein content, but it has limitations in terms of shelf life and sensory characteristics that are difficult to accept in society. This study employed an experimental design with variations in pre-treatment (steaming and roasting), drying temperature (70°C and 80°C), and drying time (5 and 6 hours). Trained panelists conducted sensory evaluations to assess the color, aroma, taste, texture, and appearance of the resulting flour. Based on the sensory evaluation, the best tempe gembus flour was produced with a pre-treatment of 15 minutes of steaming, dried at 80°C for 5 hours. Chemical analysis of the best sample revealed a composition of 42.15% carbohydrates, 33.56% protein, 5% fat, 11.95% moisture, 0.31% ash, and 6.87% fiber.
Innovation Of Bay Tat Cake In The Perception Of Generation Z In Napal Bengkulu Village Balqis, Aisyah Shinta; Astuti, Nugrahani; Lukitasari, Febriani; Lebdoyono, Rendra
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27050

Abstract

The preservation of Bengkulu's traditional Bay Tat cake faces the challenge of attracting attention among Generation Z. Currently, Bay Tat only has two variants (pineapple and coconut kernel), even though the potential of Bengkulu's local food ingredients is very diverse, allowing for the development of new flavor variants. However, the perception of Generation Z as future consumers towards the potential of Bay Tat innovation is unknown, including whether Generation Z will be interested if Bay Tat cake is innovated. This study aims to describe the perception of Generation Z in Napal Village towards the potential of Bay Tat cake innovation based on four questionnaire indicators: motives, willingness and expectations, stimulus intensity, and stimulus repetition. The method used is descriptive quantitative with 81 Gen Z respondents (junior high school students, high school students, university students, and workers) who are familiar with or have consumed Bay Tat. Data were collected through a closed questionnaire with a Likert scale of 1–5 and analyzed descriptively using Microsoft Excel. The results show that Generation Z's perception of the potential of Bay Tat innovation is in the positive category, marked by the dominance of "Agree" and "Strongly Agree" answers in all indicators. The 85% approval rate indicates that the younger generation is open to the development of new Bay Tat flavors, thus offering the opportunity for innovation in this traditional product to remain relevant to young consumers. The implication of this finding for the world of education is that it can be used as a real-life example in Product Development or Culinary Entrepreneurship courses to help students understand how to develop traditional foods to make them more appealing to the younger generation.
PKM Diversifikasi Pengolahan Buah Durian Pasca Panen berkonsep Zero Waste dan Branding Potensi Agropolitan Kelompok Tani "Lestari" Desa Suluk Madiun Juniarti, Rosa Safitri; Lebdoyono, Rendra; Arrizq, Ahmad Fatih; Abdillah, Moh Bima Fahrosyid Rizki; Sari, Fitrotin Ni'ma Intan; Azizah, Wafiq; Fatoni, Fandi
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 7 No. 4 (2025): November
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/dqc3nc06

Abstract

Kelompok Tani “Lestari” di Desa Suluk merupakan wadah komunikasi petani yang fokus pada budidaya rambutan, alpukat, dan durian. Meskipun menghasilkan banyak durian setiap tahun, pada 2024 kelompok ini mengalami gagal panen karena rasa buah hambar meskipun sudah matang. Upaya pemupukan belum mampu memperbaiki kualitas rasa. Untuk mengatasi permasalahan tersebut, dilakukan strategi diversifikasi produk berkonsep zero waste menjadi solusi. Diversifikasi tersebut berupa Daging durian dapat dijadikan dodol atau dijual ke PT. Ice Cream Campina sebagai bahan es krim atau diolah menjadi dodol, sementara bijinya dapat dijadikan keripik. Untuk mengatasi hal tersebut tim PKM melakukan diskusi setelah dilakukan observasi dan menghasilkan bahwa kelompok tani “Lestari” membutuhkan Teknologi Tepat Guna berupa Mesin Ekstraktor Durian (pemisah daging dan biji) serta mesin perajang biji durian model horizontal. Dengan dukungan ini, hasil panen dapat dimanfaatkan optimal. Selain itu, kelompok tani “Lestari” memerlukan pendampingan digital marketing untuk memperluas jangkauan pasar, melengkapi manajemen yang selama ini sudah berjalan baik melalui pertemuan rutin bulanan. PKM on Post-Harvest Durian Fruit Processing Diversification with a Zero-Waste Concept and Branding of Agropolitan Potential of the “Lestari” Farmer Group Suluk Village Madiun The “Lestari” farmer group in Suluk Village serves as a communication forum for farmers focusing on the cultivation of rambutan, avocado, and durian. Although they produce a significant amount of durian each year, in 2024 the group experienced crop failure as the fruits tasted bland despite being ripe. Fertilization efforts had not been able to improve the fruit quality. To address this issue, a product diversification strategy with a zero-waste concept was introduced as a solution. The diversification includes pulp can be made into dodol or selling durian pulp to PT Ice Cream Campina as an ingredient for ice cream or processing it into dodol, while the seeds can be processed into chips. To overcome these challenges, the PKM team conducted discussions after carrying out observations and concluded that the “Lestari” farmer group requires appropriate technology in the form of a Durian Extractor Machine (to separate pulp and seeds) as well as a horizontal model seed slicer. With this support, harvest yields can be utilized optimally. In addition, the “Lestari” farmer group requires assistance in digital marketing to expand market reach, complementing the management practices that have already been running well through regular monthly meetings.
Co-Authors Abdillah, Moh Bima Fahrosyid Rizki Arrizq, Ahmad Fatih Asrul Bahar Azizah, Wafiq Azzahrya, Athaya Bella Balqis, Aisyah Shinta Fandi Fatoni Ida Ayu Putu Sri Widnyani Juniarti, Rosa Safitri Lukitasari, Febriani NIken Purwidiani Nugrahani Astuti Nurfatimah, Ratna Palupi Putri, Rianti Nadila Susana Sari, Fitrotin Ni'ma Intan Sri Handajani Sutrisno Adi Prayitno Widagdo, Andika Kuncoro